These are quick and easy mini pumpkin pies!
Get the easy semi-homemade bite size pumpkin pie recipe below. These are the perfect dessert for school or parties.
Kooper’s first Thanksgiving with us we decided to start doing Thanksgiving ourselves. It was always such a busy day and family usually traveled a ways to celebrate, it was hard to travel more when Cody does it everyday for work.
So, our own tradition started: staying home, spending the day off together, baking, cooking, watching football (of course!) and having left overs galore for days. {It was pretty easy to get Cody on board with the idea!}
I have been wanting to bake a pie for forever but didn’t decide to until Koop {who LOVES to bake} asked if we could make a pumpkin pie. We made it from scratch! Using our pumpkins we had harvested down the crust, to my surprise it was a success! Behold a NEW tradition started in Kooper’s eyes and I couldn’t be more thrilled.
For Kooper’s preschool they did a Thanksgiving Feast, he finally decided that he wanted to make Pumpkin Pies for his classmates to take. We decided to keep it simple and I mean SIMPLE!
I also wanted to make little bite size, the perfect portions and easy for little hands to eat pies. They turned out better than I imagined and were a HIT! I can’t wait to show you just how easy they are.
Because these are so simple it’s the perfect dessert or item for your kids to help you with, trust me mama these shouldn’t stress you out too much and the kids love cutting the pie crusts and helping fill!
So get the kids washed up and an apron on.
Let’s make some memories and maybe new traditions in the kitchen.
Mini Pumpkin Pies
Ingredients
- 1 15 oz. can of pumpkin puree
- 2 eggs
- 1 14 oz. can of sweet condensed milk
- 1 tsp pumpkin pie spice
- 1 package of pre-made pie crusts includes 2 pie crusts
- Whipped Topping optional
- Muffin Tin
- 3"-4" round cutter. I preferred the 3" size for this size I used a wide mouth Mason Jar. For the 4" size I found my daiquiri glass was that size a cut well too.)
Instructions
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Preheat oven to 425 degrees.
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Remove pie crusts from packaging and let the dough come to room temperature (unless otherwise stated on packaging)
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Combine the eggs, pumpkin puree, sweetened condensed milk, pumpkin pie spice and mix until smooth and ingredients are thoroughly combined.
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Roll out pie crust just enough to widen a little and be pliable. Use your "cookie cutter" to start cutting circles and place in a greased muffin tin. *You do not want a bunch of excess pie crust hanging off the edge, it will most likely burn. Why I used a smaller cutter. Just enough pie crust to fill the bottom and walls of the tin. You will want to save any excess dough from the two pie crusts and combine, roll out and cut for additional pies. This should make 18-24 pies.
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Fill the pie crusts 3/4 of the way full. The filling will rise a little.
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Place pies in the oven at 425 degrees for 15 minutes, then reduce heat of oven to 325 degrees and bake for an additional 15-20 minutes until your pie filling is done. Pie crust should be golden
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After allowing pies to cool a little I removed and placed on wire rack to finish cooling completely. Once cooled you can top with whipped topping if desired and garnish with additional cinnamon or pumpkin pie spice.
Koop’s first pumpkin pies he baked in his own for his class. Proud mama moment!
Do you let your kids bake with you? It’s a great way to learn math, reading and life lessons. The giggles and messes are priceless. Coming from an OCD mama, the messes are temporary. . . the memories and time together last a life time.
XX, Brittney
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These look so delicious. I love little pies instead of a big one.
These look so yummy! I will have to give this recipe a try. Delicious ?
I am so ready for pumpkin pie! These little guys look like a fantastic Thanksgiving dessert.
Kasey Ma
thestylewrightcom
These are almost too cute to eat!